Persian Ghormeh Sabzi

• 2 lblamb, cubed
• 2 bunchherbs, chopped
• 1 cankidney beans
• 2 dried limes
• 1 tspturmeric

Instructions

1. 1

   Brown the lamb in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook herbs and kidney beans in the same pot until softened and fragrant.

3. 3

   Return the lamb, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Persian Ghormeh Sabzi taste finished.